Preparation

Preliminary

-

Preparation

The cherry sauce:• Remove the stems from the cherries and remove them with the help of a special device. You can also cut the cherries in between and remove the kernel.• Put the cherries in a pan and pour in the rum. Also add the cane sugar.• Stir briefly and bring the mixture to a boil over medium heat.• After about 5 minutes of simmering, the cherry sauce is ready. Remove the pan from the heat.

The sabayon:• Use 1 egg per person, supplemented with one extra egg. The latter is one 'for the pot', as cooks say.• Separate the eggs and collect the yolks in a mixing dish. Keep one egg cup (half eggshell) aside.• Add the egg cups of sugar and the egg cups of cherry beer.• Beat the cold mixture with a whisk, then place the pan on a low heat.• Whisk continuously with the whisk until you get a foamy sabayon. Work while knocking from the wrist. (Use a hand mixer if necessary.) Taste regularly.• As soon as bonding occurs and the whisk leaves its spores in the foamy mixture, the sabayon is ready.

Finishing touch

• Put the shortbread into a mortar or a chopper and crumble them. There may be some larger pieces in between.• Fill a cup with hot water and place the ice scoop in it.• Put a few balls of hoeve ice in each glass. Rinse the ice scoop regularly in the hot water.• Put a few spoonfuls of hot cherry sauce in the glass and then a generous scoop of fresh sabayon.• Finish with some crumbled shortbread on top or possibly some macadamia nuts and a mint leaf.